A La Orange Sauce Recipes

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

CLASSIC DUCK A L'ORANGE

Steps:

• Gather the ingredients.
• In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
• Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
• Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
• Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
• Stir in the orange sections.
• The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
• Pat dry the 2 half breasts with paper towels.
• Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
• Sprinkle both the meat side and the fat with a little sea salt and pepper.
• Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
• Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
• Reheat the sauce.
• Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
• Serve immediately and enjoy.

DUCK IN ORANGE SAUCE

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

CHICKEN A LA ORANGE

Steps:

• In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
• Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

DUCK A L'ORANGE

Steps:

• Roast duck:
• Put oven rack in middle position and preheat oven to 475°F.
• Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
• Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
• Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
• Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
• Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
• Make sauce:
• While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
• Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
• Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
• Available at D'Artagnan (800-327-8246).

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE

Steps:

• For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
• Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
• For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
• For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.

DUCK A LA ORANGE WITH ORANGE SAUCE

Steps:

• 1. PLEASE NOTE I HAVE NOT MADE THIS ORANGE SAUCE,AS OF YET BECAUSE THE DUCK CAME WITH A Orange SAUCE PACKET, THAT ONLY REQUIRED 1 MINUTES AND 15 SECONDS HEATED IN THE MICROWAVE. BUT I AM LISTING THE RECIPE, SHOULD YOU WANT TO TRY MAKING IT YOURSELF. THE RECIPE FOR THE ORANGE SAUCE IS FROM McCalls Cooking School cookbook of 1984.
• 2. Wash duck under cold water inside and out. Drain and pat dry with paper towel. Preheat oven to 375 degrees F.
• 3. Season duck inside and out with steak seasoning. Add quarter onions to the neck cavity, and pull skin over & secure with wooden skewers or poultry pins.I show the halves before I quartered them.
• 4. Add onions and oranges to the inside cavity of duck. Tie legs together with string. Prick outer skin of duck with fork to release fat as duck cooks. After nearly 12 hours of cooking, I was exhausted, and forgot to take this step. Sorry
• 5. Place a roasting rack inside large pan. Then add duck, in center of rack, and place in preheated 375 degrees F oven. Bake for 2 hours for a 6 pound duck or until temperature reaches 180 degrees F.
• 6. Remove from oven then brush with 3/4 cup of orange marmalade . Then return to oven for about 10 minutes, until marmalade begins to dissolve and coat the duck. Remove from oven. Place on a large platter and garnish as desired.
• 7. Remove breast bone in neck part, then cut duck down the middle, and then in half to make 4 equal portions.
• 8. Serve and enjoy. Add additional orange sauce if desired.
• 9. TO MAKE THE ORANGE SAUCE: Boil the giblets in 2 cups of water with a 1/2 teaspoon of salt, for 1 hour. Reduce heat & cover when it comes to a boil. Then strain. Brown the liver in 2 tablespoons of butter. REMOVE FROM HEAT. Heat brandy slightly. BE CAREFUL Ignite then pour over the liver. Remove the liver and chop.
• 10. Add remaining butter to same skillet and sauté orange peel and garlic for 3 minutes. Then stir in flour, catsup, bouillon cube & pepper. Then gradually add the giblet broth, Burgundy, 1/4 cup marmalade, & orange juice: Mix well, then bring it to a boil, then reduce the heat and simmer, stirring 15 minutes, add the liver and orange sections. Serve with prepared duck. NOTE: THIS IS A PICTURE OF THE SAUCE THAT CAME WITH THE DUCK THAT I PURCHASED. NOT THE HOMEMADE VERSION.

BAKED CRANBERRY SAUCE A'LA ORANGE

Steps:

• Place fresh cranberries in an 8" baking dish.
• Sprinkle with sugar, orange zest& juice.
• Stir the berries with the juice and sugar.
• Bake uncovered in 325F for apprx an hour or until the berries pop.
• Remove from oven& stir in the sherry.
• Serve warm, room temp or chilled.

A LA' ORANGE SAUCE

Steps:

• toss everything in a heavy buttom pot heated on med high stir till it starts to bubble reduce heat to a low high heat simmer till a nice syrup consistancy, remove from heat and top over duck, ice cream, brie cheese, etc.